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Red Potato Soup

Red potato soup with bacon and cheddar is simmered until the potatoes are very tender, then partially mashed for a rustic, chunky texture. Finished with heavy cream, sour cream, and dill for a creamy, savory bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes, scrubbed and cubed Keep the skins on for the rustic texture.
Aromatics
  • 1 onion, diced
  • 4 garlic, minced
Bacon
  • 4 strips bacon, diced Cook until crisp; reserve drippings for sautéing.
Broth
  • 4 cup chicken broth
Cream and dairy
  • 1 cup heavy cream
  • 0.5 cup sour cream Add with the cream off a hard simmer if desired to prevent curdling.
Cheese
  • 1.5 cup shredded cheddar
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill, chopped
For serving
  • 1 green onions
  • 1 extra sour cream

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Cook bacon in a large pot over medium heat until crisp, then remove and set aside, leaving drippings behind.
  2. Sauté onion in the bacon drippings for 4 minutes, until softened.
  3. Add garlic and cook for 1 minute, stirring until fragrant.
  4. Add chicken broth and red potatoes (skins on), then simmer for 18-20 minutes until very tender.
  5. Mash some of the potatoes in the pot to thicken the soup and highlight the rustic red-skin texture.
Finish and season
  1. Stir in heavy cream and sour cream, then add shredded cheddar and stir until melted and smooth.
  2. Season with salt and black pepper, then stir in fresh dill for a fresh herbal finish.
  3. Serve hot with reserved bacon, green onions, and extra sour cream on top.

Notes

Pro tip: partially mashing the potatoes in the pot keeps the soup thick but still chunky; if your cheese seems stubborn, stir until fully melted before adding dill. Refrigerate leftovers in a sealed container up to 3-4 days; freeze is not recommended due to dairy texture. Dietary swap: use half-and-half in place of heavy cream for a lighter option (texture will be slightly thinner).